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Martha Stewart-Inspired Sweet Potato Pie

Close-up of Martha Stewart-Inspired Sweet Potato Pie showing its texture
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This sweet potato pie is inspired by Martha Stewart’s classic American home cooking: a silky, warmly spiced filling of roasted sweet potatoes and brown sugar baked in a flaky all-butter crust. The texture is smooth and custardy, the flavor gently caramelized, and it is the kind of dessert that looks right at home on a holiday table.

Ingredients

Scale

For the Crust

  • 1 1/4 cups (156g) all-purpose flour
  • 1/2 tsp (3g) kosher salt
  • 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch (1cm) cubes
  • 3 to 4 tbsp (45 to 60ml) ice water

For the Filling

  • 1 1/2 pounds (680g) sweet potatoes (about 2 large)
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (53g) packed light brown sugar
  • 2 large eggs (100g), room temperature
  • 1 large egg yolk (18g), room temperature
  • 3/4 cup (180ml) whole milk, room temperature
  • 1/4 cup (60ml) heavy cream, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 tsp (3.5g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg, freshly grated
  • 1/4 tsp (0.5g) ground ginger
  • 1/4 tsp (1.5g) kosher salt

Instructions

  1. Make the crust: whisk the flour and salt in a large bowl. Scatter the cold butter cubes over the flour and cut in with a pastry blender or rub with your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 3 tablespoons (45ml) ice water over the mixture and toss with a fork until it holds together when squeezed, adding the remaining 1 tablespoon (15ml) only if needed. Shape into a 1-inch-thick (2.5cm) disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
  2. Roast the sweet potatoes: heat the oven to 400°F (205°C). Prick the sweet potatoes all over with a fork, place on a rimmed baking sheet, and roast until completely tender when pierced with a knife, 50 to 60 minutes. Let cool until easy to handle, then scoop the flesh from the skins and mash or pass through a ricer until smooth; you should have about 1 1/2 cups (375g) packed flesh. Lower the oven to 350°F (175°C).
  3. Roll out the crust: on a lightly floured surface, roll the chilled dough to a 12-inch (30cm) round, about 1/8 inch (3mm) thick, turning the dough and dusting with flour as needed to keep it from sticking. Fit it into a 9-inch (23cm) pie plate, press gently against the sides, and trim the overhang to 1/2 inch (1cm). Fold the overhang under itself and crimp or flute the edge. Freeze the crust for 15 minutes while you make the filling; this keeps the butter cold so the crust stays flaky.
  4. Mix the filling: whisk the warm sweet potato flesh with the melted butter until smooth. Whisk in the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt, then whisk in the eggs and egg yolk one at a time until fully incorporated. Stir in the milk, heavy cream, and vanilla until the filling is uniform; do not whip in extra air, which can make the custard puff and crack.
  5. Pour and bake: set the pie plate on a rimmed baking sheet and pour the filling into the chilled crust, smoothing the top with a spatula. Bake until the edges are set but the center still has a slight 2-inch (5cm) jiggle when the plate is nudged, 55 to 65 minutes; a knife inserted 1 inch (2.5cm) from the edge should come out clean.
  6. Cool completely: transfer the pie to a wire rack and cool to room temperature, at least 2 hours. The filling continues to set as it cools, so resist slicing while warm. For the cleanest slices, refrigerate for 1 hour before serving.
  7. Slice and serve: cut into 8 wedges with a sharp knife wiped clean between cuts. Serve at room temperature or lightly chilled, with a dollop of whipped cream if you like.

Notes

Storage: cover the cooled pie and refrigerate for up to 3 days. Freezing: cool completely, wrap the whole pie or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months; thaw overnight in the refrigerator. Make-ahead: the pie crust can be made and refrigerated up to 2 days ahead or frozen for 1 month, and the roasted sweet potato flesh can be refrigerated up to 3 days. The baked pie can be made 1 day ahead and refrigerated. Reheating: serve chilled or let stand at room temperature for 30 minutes; to warm, place slices on a baking sheet in a 300°F (150°C) oven for 8 to 10 minutes.

Nutrition

Keywords: Martha Stewart sweet potato pie, sweet potato pie, classic sweet potato pie, Southern sweet potato pie, homemade sweet potato pie, Thanksgiving pie, holiday dessert, all-butter pie crust, roasted sweet potato, spiced custard pie

Find it online: https://marthadishes.com/martha-stewart-sweet-potato-pie-recipe/